Bake 10 to 12 minutes or until lightly browned. DO NOT OVERBAKE. With chocolate chips oatmeal cookie recipes, two extra minutes can make the difference between making rocks or soft, chewy oatmeal cookies.

It is better to take your cookies out one minute early and allow them to set-up while cooling than risk over-baking. Allow to cool 2 minutes before removing oatmeal cookies from baking sheet to cool completely on wire racks. Store in an airtight container to keep cookies soft and chewy.

Classic Oatmeal Chocolate Chip Cookies Recipe

Ingredients (Makes 60)

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

2 cups Old-Fashioned Quaker Oats

2 cups semi-sweet chocolate chips

Directions

Preheat oven to 375 degrees F.

In a large mixing bowl, add butter and sugars. Beat with an electric mixer on medium speed until smooth and creamy. Beat in eggs and vanilla.

In a medium bowl, add the flour, baking soda, baking powder, salt, and cinnamon. Mix thoroughly. Mix these dry ingredients into
the creamed mixture with an electric mixer set on low speed until well blended. Use a spoon to stir in oats and chocolate chips.

Best No Bake Chocolate Oatmeal Cookies Recipe

Ingredients (Makes 60)

1 3/4 cups sugar

4 tablespoons baking cocoa

1/e cup butter, softened

1/2 cup milk

1 cup peanut butter

2 teaspoons vanilla

3 cups quick cooking Quaker oatmeal

Waxed paper

Directions

In a heavy saucepan combine the sugar, cocoa, butter, and milk. Bring to a boil. Continue boiling for 90 seconds. Stir in the peanut butter, vanilla, and oatmeal. Drop no bake chocolate oatmeal cookie mixture by the teaspoonfuls onto a sheet of waxed paper. Allow to cool and harden.
Note: Your pot is going to be messy. For easy clean-up, fill it halfway with water, bring to a boil, remove from heat and then clean at your leisure.